Feeds:
Posts
Comments

Archive for January 17th, 2008

If you have been reading my posts, you have discovered that I am a huge fan of pork tenderloin. It is lean and tender, cooks relatively quickly, is readily accessible, not too expensive, and mingles well with lots of different flavors. It can be a plain, down-home entree, or perfect to serve to your grandest guests. I love pork.

And, it’s not chicken.  Oh, I eat chicken once, maybe twice a week, but that’s just for variety. I could eat pork more often than chicken, easily.  Throw in an occasional steak, pizza, or spaghetti dinner, and I’m a happy camper.

Here is an example of a quick entree that uses balsamic vinegar for a pan sauce.

PORK MEDALLIONS WITH BALSAMIC VINEGAR

pork tenderloin, sliced 1″ thick, pounded slightly to flatten

flour, 1/4-1/3 cup

salt and pepper

1 T. butter

1 T. olive oil

1/2 c. balsamic vinegar

1/4-1/3 c. chicken broth

1 T. fresh sage, chopped

1. Mix flour, salt and pepper in a shallow dish; dredge pork in the flour.

2. Heat oil and butter in a large saute pan or skillet to medium high.  Saute pork, in batches if necessary, a few minutes on each side, until golden brown. Remove pork from pan and set aside, covered with foil.

3. Deglaze pan with the vinegar, scraping up any browned bits on the bottom of the pan.  Cook, stirring, to reduce the vinegar a little.

4. Add the chicken broth to the vinegar and return the pork to the pan, along with any  juices that may have escaped from the meat.

5. Add the sage and continue cooking, turning the pork over, for a few minutes until the reduced sauce is dark and shiny.

6. Serve the tenderloin slices with the sauce.

(The tenderloin can also be left in one piece, browned in a skillet, and then roasted in the oven to finish cooking. This would be best with the skinny end folded under and tied in place to make the pork even in thickness. After roasting, let the pork rest, covered with foil while you make the sauce in the roasting pan. Slice the pork, and serve with the sauce.)

This pork dish would be great served with potatoes gratin, mashed potatoes, or even baked ones. I would probably not serve broccoli, or Brussels sprouts, or any other strong tasting vegetable with this. The balsamic vinegar sauce is strong enough. I might even serve the following dish instead of potatoes. It is rich and creamy, featuring the subtle taste of fennel, one of my favorite flavors. It can be prepared ahead of time, up to the baking, and then cooked while you are fixing the pork.

FENNEL GRATIN

2 lbs. fennel

1/2 t. salt

1/4 t. pepper

1 1/2 c. cream, half and half, or milk

1/4 – 1/3 c. bread crumbs or panko

1/4 c. parmesan, grated

1 T. butter

1. Preheat oven to 425 degrees. Butter a gratin dish or other shallow baking pan. 
Trim the fronds from the fennel; remove any brown spots from the outer layer of the bulb.  Quarter the bulb and slice 
thinly. Lay the slices in the gratin dish.

2. Mix salt, pepper and cream and pour over the fennel.

3. Mix the crumbs and parmesan and sprinkle over the sauce. Dot with butter. (If preparing ahead, cover with foil and set aside until ready to bake.)

4. Bake 25 minutes covered, and 20 more minutes uncovered. (If stored in the refrigerator, add 10 minutes to the first 25 minutes in the oven.)

This would be beautiful with glazed carrots and the pork. I may have to make this next week.

Read Full Post »